Fig and Cream Cheese Muffins

Ingredients(Makes 12 muffins)

500 g packet vanilla muffin mix
8 ml ground nutmeg
½ a tub Cream Cheese (125 g)
+- 60 ml fig jam

Pre-heat oven to 180 °C with oven shelf in centre position . Line a 12-cup muffin tin with paper cases.
Unmould the cream cheese from the tub, and cut half of it into 12 dice-size cubes.
Add nutmeg into the dry muffin mix then proceed with preparing according to the easy on-pack instructions.
Half-fill the mixture into each muffin case and place a cube of cream cheese in the centre. Cover the cube well with enough mixture to ¾ fill each case.
Bake for 15 minutes.
Warm fig jam, and brush over the muffin tops as they are removed from the oven.

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